TasTAFE
26 weeks
Develop advanced kitchen management and hospitality leadership skills through 26 weeks of practical and theoretical training in a commercial kitchen environment. Ideal for aspiring kitchen managers, head chefs, and hospitality professionals seeking to advance their careers in food service management.
Applicants must be at least 18 years of age and have completed the equivalent of Year 12 education. International students must demonstrate English language proficiency with IELTS 6.0 overall (no band less than 5.0) or equivalent. Completion of Certificate III in Commercial Cookery is required. While not mandatory, access to a computer with reliable internet connection is recommended for coursework.
The course covers 23 units of competence across kitchen management and hospitality operations. Core units include: developing recipes for special dietary requirements, planning cooking operations, designing and costing menus, managing conflict, managing finances within budget, developing and implementing food safety programs, rostering staff, leading and managing people, monitoring work operations, and implementing workplace health and safety practices. Eight elective units are credit transferred from the Diploma of Hospitality Management, allowing specialization in specific areas of hospitality management.
TasTAFE is a leading vocational education provider in Tasmania with extensive industry connections and practical training facilities. The course is delivered in fully operational commercial kitchens, ensuring students gain authentic workplace experience. TasTAFE offers comprehensive student support services, recognition of prior learning, flexible payment plans for international students, and clear pathways to further study through package course options including the Diploma of Hospitality Management.
Graduates are well-positioned for leadership roles in the hospitality and food service industry. Career opportunities include positions as professional cooks, kitchen managers, head chefs, sous chefs, and catering managers in restaurants, hotels, catering companies, and food service establishments. The qualification provides a foundation for further advancement through the Diploma of Hospitality Management and opens pathways to supervisory and management positions in the broader hospitality sector.
